This gluten-free version maintains the essence of Julia Child's classic recipe while accommodating those with gluten sensitivities. This dish is the perfect accompaniment to the sweet cherries; it is both elegant yet easy to make.
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With cherry season in full swing, there's no better time to indulge in a delightful gluten-free adaptation of Julia Child's classic Cherry Clafoutis. Originating from the Limousin region of France, this rustic dessert combines ripe cherries nestled in a custard-like batter, creating a harmonious blend of tartness and sweetness.
By incorporating gluten-free flour, this recipe preserves the essence of Julia Child's original while accommodating dietary preferences without compromising on flavor or texture. Perfect for showcasing the seasonal bounty of fresh cherries, this Cherry Clafoutis promises a taste of summer that's both comforting and elegant, making it a cherished addition to any gluten-free repertoire.
By incorporating gluten-free flour, this recipe preserves the essence of Julia Child's original while accommodating dietary preferences without compromising on flavor or texture. Perfect for showcasing the seasonal bounty of fresh cherries, this Cherry Clafoutis promises a taste of summer that's both comforting and elegant, making it a cherished addition to any gluten-free repertoire.
Julia Child's Cherry Clafoutis Made Gluten Free
Ingredients:
3 cups pitted cherries
1 1/4 cups milk (dairy or non-dairy)
2/3 cup sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1 cup gluten-free all-purpose flour blend
Powdered sugar for dusting (optional)
Whipped creme for serving (optional)
Ingredients:
3 cups pitted cherries
1 1/4 cups milk (dairy or non-dairy)
2/3 cup sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1 cup gluten-free all-purpose flour blend
Powdered sugar for dusting (optional)
Whipped creme for serving (optional)
Directions:
Preheat oven to 350°F (175°C). Butter a 9-10 inch cast iron pan or baking dish.
In a blender, combine milk, 1/3 cup sugar, eggs, vanilla, salt, and gluten-free flour. Blend until smooth.
Pour a thin layer of batter into the cast iron pan. Place in the oven for about 5-7 minutes, until a film of batter sets in the pan.
Remove from oven and spread cherries over the set batter. Sprinkle with remaining 1/3 cup sugar.
Pour the rest of the batter over the cherries.
Bake for 45-60 minutes, until the clafoutis is puffed and golden, and a knife inserted in the center comes out clean.
Preheat oven to 350°F (175°C). Butter a 9-10 inch cast iron pan or baking dish.
In a blender, combine milk, 1/3 cup sugar, eggs, vanilla, salt, and gluten-free flour. Blend until smooth.
Pour a thin layer of batter into the cast iron pan. Place in the oven for about 5-7 minutes, until a film of batter sets in the pan.
Remove from oven and spread cherries over the set batter. Sprinkle with remaining 1/3 cup sugar.
Pour the rest of the batter over the cherries.
Bake for 45-60 minutes, until the clafoutis is puffed and golden, and a knife inserted in the center comes out clean.
The clafoutis is best enjoyed warm, with a custardy center and slightly crisp edges. The clafoutis will sink slightly as it cools. Serve with whipped cream.
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